Thursday, November 11, 2010

Thankful Update and Recipes

‎"A Veteran is someone, who at one point in their life, wrote a blank check payable to the USA for an amount up to, and including, their life." Thanking everyone who has made this sacrifice for me.

Well, I see that I'm behind on my thankful posts and it's not because I'm not thankful.....just busy. So, let's go back to the 6th so I can tell you what I have been thankful for recently:

6. Ryan and how he enjoys playing basketball. His first game was great!

7. Rock Point Church...the service on Sunday was awesome!

8. Coupons....I love how much money I save by using them.

9. The start of a new grading period. I hope this six weeks is better than the last one.

10. Yoga class, no matter how hard it can be, I know my body feel better after class is over.

11. Our Veterans and the sacrifices they have made.

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I also have two wonderfully delicious recipes to share. The first is Moroccan Pot Roast and it has chick peas, apricots, mint, cilantro, raisins, cumin, and paprika. It looks like alot of ingredients and alot of time, but it is so worth it....your house will smell so good when you make this.

MOROCCAN POT ROAST

MAKES: 10 to 12 servings

PREP: 20 minutes

COOK: 3 hours 13 minutes

1 ½ tablespoons olive oil

2 (2-pound) chuck roasts

1 teaspoon sea salt

½ teaspoon freshly ground pepper

2 yellow onions, chopped

6 carrots, chopped (about 1 pound)

2 garlic cloves, smashed

2 tablespoons ground paprika

2 teaspoons ground cumin

2 teaspoons ground cinnamon

1 (32-ounce) box low-sodium beef broth

2 (15-ounce) cans chickpeas, rinsed and drained

½ cup chopped dried apricots

½ cup golden raisins

½ cup chopped fresh cilantro

¼ cup chopped fresh mint

1. Preheat oven to 325°. Heat olive oil in a large heavy-duty roasting pan set over 2 burners over medium-high heat.Sprinkle each roast with sea salt and pepper. Sear roasts in pan about 4 minutes per side. Remove from panand place on a platter.

2. Add onion, carrot, and garlic to pan and cook, stirring constantly, about 3 minutes. Combine paprika,cumin, and cinnamon in a small bowl; add to vegetables and cook stirring constantlyabout 2 more minutes. Add broth and return roasts to roasting pan. Cover with aluminum foil and bake 3 to 3 1/2hours or until fork-tender. Remove beef from pot and place on a platter; tent with aluminum foil to keep warm.

3. Skim layer of fat from surface of cooking liquid. Add chickpeas to liquid and place over medium heat stirring occasionally until chickpeas are warm.Stir in remaining ingredients. Separate meat into portions and spoon liquid and vegetables over beef. Serve warm.

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The second recipe is Edamame Corn Salad. The corn, onions, edamame, red peppers, and cilantro, tossed with rice wine and balsamic vinegars is music to your taste buds.

Edamame Corn Salad

Recipe courtesey of Cindy Thompson

Salad:

3 cups frozen Edamame

3 cups frozen corn

½ cup chopped fresh cilantro

¼ cup diced red onion

1 medium chopped red bell pepper

Combine ingredients in large bowl (corn and edamame can still be frozen when mixed in the bowl-does not need to be thawed)

Dressing:

3 tbsp Balsalmic Vinegar

3 tbsp rice or white wine vinegar

1 tbsp brown sugar

2 small garlic cloves , minced (I used 2 tsp freeze dried garlic)

1 tsp ground cumin

½ tsp onion powder

Mix dressing in a separate container and pour over salad. Toss until salad is evenly coated.